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Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw & Smoked Chile Sauce

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Recipe

We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.

 

Yield

4 servings

Prep

40 min

Cook

78 min

Ready

168 min

Ingredients

Amount Measure Ingredient Features
10 ounces salmon fillets
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olive oil
as needed
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salt and black pepper
to taste
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8 flour tortillas (6-inch)
cut to size
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cilantro
as needed
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Sour orange bbq sauce
2 cups orange juice
fresh
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1 cup red wine vinegar
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3 cups granulated sugar replacement
*
1 oranges
zest grated
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3 tablespoons canola oil
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1 large spanish onions
coarsely chopped
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1 garlic bulb
coarsely chopped
*
1 habanero chili peppers
coarsely chopped
*
3 cups italian plum (roma) tomatoes
and juices, chopped, canned
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¼ cup ketchup
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1 tablespoon worcestershire sauce
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2 tablespoons brown sugar, dark
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2 tablespoons honey
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¼ cup molasses
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2 tablespoons dijon mustard
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3 tablespoons ancho chilies
powder
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2 chipotle chili peppers
pureed, canned
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salt and black pepper
to taste
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Smoked chile sauce:
1 cup mayonnaise, fat free
prepared
2 tablespoons chipotle puree
*
1 tablespoon lemon juice
fresh
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salt and black pepper
to taste
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Red cabbage slaw:
½ cup orange juice
freshly squeezed
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¼ cup lime juice
freshly squeezed
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½ small red onion
coarsely chopped
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2 garlic cloves
coarsely chopped
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¼ cup basil
fresh leaves
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2 tablespoons cilantro
chopped
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1 tablespoon honey
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½ cup canola oil
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salt and black pepper
to taste
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½ red cabbage
finely shredded
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Ingredients

Amount Measure Ingredient Features
289 ml/g salmon fillets
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1 x olive oil
as needed
* Camera
1 x salt and black pepper
to taste
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8 each flour tortillas (6-inch)
cut to size
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1 x cilantro
as needed
* Camera
Sour orange bbq sauce:
473 ml orange juice
fresh
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237 ml red wine vinegar
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7.1E+2 ml granulated sugar replacement
*
1 each oranges
zest grated
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45 ml canola oil
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1 large spanish onions
coarsely chopped
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1 x garlic bulb
coarsely chopped
*
1 each habanero chili peppers
coarsely chopped
*
7.1E+2 ml italian plum (roma) tomatoes
and juices, chopped, canned
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59 ml ketchup
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15 ml worcestershire sauce
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3E+1 ml brown sugar, dark
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3E+1 ml honey
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59 ml molasses
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3E+1 ml dijon mustard
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45 ml ancho chilies
powder
* Camera
2 each chipotle chili peppers
pureed, canned
* Camera
1 x salt and black pepper
to taste
* Camera
Smoked chile sauce:
237 ml mayonnaise, fat free
prepared
3E+1 ml chipotle puree
*
15 ml lemon juice
fresh
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1 x salt and black pepper
to taste
* Camera
Red cabbage slaw:
118 ml orange juice
freshly squeezed
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59 ml lime juice
freshly squeezed
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0.5 small red onion
coarsely chopped
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2 cloves garlic cloves
coarsely chopped
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59 ml basil
fresh leaves
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3E+1 ml cilantro
chopped
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15 ml honey
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118 ml canola oil
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1 x salt and black pepper
to taste
* Camera
0.5 each red cabbage
finely shredded
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Directions

Heat grill to high.

Brush salmon with oil and season with salt and pepper, to taste.

Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed.

Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness.

Remove from the grill and brush with more of the sauce.

Let rest 5 minutes and flake with a fork

Grill tortillas for 20 seconds per side.

Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.

Sour Orange BBQ Sauce:

Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened.

Remove from the heat and stir in the zest.

Set aside.

Heat oil in a large saucepan over high heat.

Add the onion, garlic and habanero and cook until soft.

Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes.

Transfer the mixture to a food processor and process until smooth.

Season with salt and pepper, to taste.

Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes.

Let cool.

Smoked Chile Sauce:

Whisk together all ingredients in a small bowl and season with salt and pepper to taste.

Red Cabbage Slaw:

Combine all ingredients, except cabbage, in a blender and blend until smooth.

Season with salt and pepper, to taste.

Place cabbage in a large bowl and toss with the vinaigrette.

Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 652g (23.0 oz)
Amount per Serving
Calories 90249% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 912mg 38%
Total Carbohydrate 34g 34%
Dietary Fiber 11g 42%
Sugars g
Protein 44g
Vitamin A 106% Vitamin C 276%
Calcium 21% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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